Drain raspberry syrup into small saucepan. Add cornstarch and almond extract. Stir constantly on medium heat until thickened. (It takes awhile.) Fold raspberries into sauce. In large bowl, blend milk, water and pudding. Chill for 5 minutes. Whip cream, adding sugar to taste. Add to pudding mixture. Cut cake into 1”cubes. I usually take the cake out of the foil pan, and cut it into thirds horizontally. Then I put it back into the pan and cut it into squares. In 4 quart clear glass dish put in ½ of cake cubes. Sprinkle with 3 Tbsp. orange juice. Pour ½ of raspberry mixture and then ½ of pudding mixture. Repeat. Refrigerate until ready to serve. Make at least 1 hour prior to serving.

*Sabrina wanted to make this cake this past weekend and couldn't find cranberries so she used raspberries and everyone like the way it turned out. She thought it was probably a little richer than the cranberries, though.

Saute onion, celery, and uncooked rice in butter until brown. Add chicken broth, salt, pepper, and almonds. Bring to a boil and cover. Turn to low and simmer for 1 hour or according to the directions for the rice (on the rice box.)